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punishment must not be inflicted in anger. There is something fiendish in a person nursing up his wrath, and then, with deliberate cruelty, venting it upon child or pet who has been trembling for hours with dread anticipation. When the fups had dug up some favorite and expensive plant, or crushed my only plantation of some pet seed, and when I was naturally in a towering rage, I could fall upon them and drive them howling to some secret place of safety; but when, after an hour's delay had dissipated my passion, Gran would approach with deprecating wag and loving smile, and Sher, following more cautiously, would lick his hairy chops in a contrite way, it went against my very nature to beat them. Therefore, although the pups met with some cuffs, and occasionally received the blow of a well-directed stone, they were not punished with absolute regularity, had it a good deal their own way with the place and its surroundings, and inflicted no little damage upon the growing crops.






HERE is one advantage about the country that

gives it a great superiority over the town. In it you have every thing so fresh-fresh vegetables, fresh milk, fresh eggs, fresh poultry, and fresh butter. You always feel sure that nothing is old or stale. We had not yet tried making butter, but the other articles we had enjoyed in their pristine excellence, although some ignorant visitors from the city pretended that all of those which were sold in the Flushing stores were brought from the New York markets. I had been accustomed to buying butter in the village, but the Flushing farmers do not seem to have the knack of making fresh butter. My purchases had not been altogether satisfactory, and occasionally I obtained a rancid conglomeration of fatty matter that was far from inviting. When more than ordinarily disgusted, I had brought a supply home from Fulton Market, where it was to be had both better and cheaper; but as my friends, who met me in the cars, invariably inquired what I had in my tin kettle, and wanted to know whether I had gone out for a day's work and taken my dinner-pail along, I grew ashamed, and determined thereafter to make my own butter.

To say that I was utterly unacquainted with butter-making was simply to admit that I had been born and reared in the city; and, except for some early reminiscences of an enthusiastic youth passing his summer amid rural pleasures, and helping the tired and rosy-cheeked dairy-maid, I knew nothing whatever on the subject, and did not even know in what scientific work to look for the needful instruction, as nothing satisfactory was to be found in “Bridgeman” or “Ten Acres Enough.” A churn was to be used, that was clear; but whether the milk was churned or the cream, or how long it required, or what other mysteries were involved, I could not tell.

The first necessity, therefore, was to have a churn, and to obtain this I stopped in at one of the numerous stores in and near Fulton Street, where agricultural implements are sold. I inquired falteringly if they had churns for sale, not being certain that these came under that designation, and a good deal confused at the mass of curious implements and wonderful pieces of mechanism which were scattered about.


“Certainly,” said the polite clerk; “we might say that we have the only churn, properly so called, for it alone does the work as it should be done. You probably know,” he continued, as he led the way up stairs toward the fourth story,“ the scientific principles which govern the rapid production of butter. The oxygen of the air is brought in immediate contact with the oleaginous particles of the milk, the lactic acid is developed, the curd and whey are separated, and the butter is crystallized, so to speak. Here, ” he said at last, when we had reached the highest floor, and, after conducting me between a hundred strange and complex machines, stopped before one that more nearly resembled a modern ice-cream freezer than any thing else, with the addition of a crank and a few extra cog-wheels, “here is the Patent Duplex Elliptic Milk Converter, the only true and perfect churn. You pour the milk in”—[ah! thought I to myself, it is the milk that is churned, after all]—“you turn this handle; by a simple arrangement of multiplying cogs, the dasher is revolved at great speed, the air is distributed through every part of the mass, and brought in contact with every molecule composing it. The lactic acid is generated—but I need not explain further to one who evidently understands the subject so thoroughly as yourself."

“Is there no danger of the machine's getting out of order ?" I inquired mildly, not, however, disclaiming the compliment, and much impressed by this display of thorough scientific attainment on the part of my informant

. “None whatever. Observe the dasher."

With that he jerked off the cover and lifted out the part referred to.

"It is armed with flanges, which revolve between the projecting knives, or plates, fastened to the sides of the tub. They thoroughly agitate the milk, which is thrown from one to the other, and never allowed to rest. The effects are truly wonderful. The exertion is the minimum; the results are the maximum. No more sour cream; no more rancid butter. A child can produce a pound of butter from a quart of milk in the short space of a minute and a half.”

By this time, between the revolving of the wheels and the man's incomprehensible conversation, I was in a dazed state, and may not remember accurately his statements. I was only clear on one point, and that was that the Duplex Elliptic Milk Converter, although evidently the perfection of science, was too grand for my wants.

"Have you nothing simpler?" I inquired, faintly. Nothing can be simpler," was the decided re



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